Maggiano's Little Italy Dolce Baci "Sweet Kiss" Torte

Source: Prepared by Maggiano's Little Italy to benefit the American Heart Association, Valentines Day 2001 - Maggiano's Little Italy, 516 North Clark Street, Chicago, Illinois - Francie Copeland, Pastry Chef at Maggiano's appeared on NBC 5 news on Saturday, February 3, 2001

10 ounces bittersweet chocolate, chopped
3 1/2 ounces unsweetened chocolate, chopped
13 ounces butter
8 ounces hazelnuts, toasted and chopped
13 1/2 ounces egg yolks
9 ounces egg whites
1 cup super fine sugar
Parchment paper
Pan coating (as needed)

Coat springform pan with pan coating and place a parchment circle on bottom of pan. Melt chocolates and butter in bowl over low simmering water. Once melted, set aside to cool slightly.

Toast hazelnuts in a 350 degree F oven with fan for 15 minutes until golden brown. Let cool then rough chop in food processor. Mix into chocolate butter mixture.

In small mixer with whip attachment, whip yolks with 1 cup of sugar until very thick and pale (about 5 minutes). Fold into chocolate nut mixture, transfer to another bowl.

In clean small mixer with whip attachment, whip egg whites with remaining super fine sugar until stiff (but not dry) until peaks form. Fold egg whites into chocolate/yolk mixture to lighten. Then fold in remaining whites until completely incorporated.

Pour into 10-inch springform pans that have been lined with paper and sprayed with pan coating.

Bake in 325 degree F oven with no fan for 1 hour and 15 minutes to 1 hour and 30 minutes until cake edges crack slightly and cake is well risen and wooden skewer comes out moist-crumb.

Let stand 15 to 20 minutes and then loosen sides of spring form and remove to cool completely. Store at room temperature.

To Assemble Dolce Baci Torte (per plate):

1 Dolce Baci Torte
2 ounces hot fudge
1 dollop fresh whipped cream
3 small white chocolate hearts
1 large dark chocolate heart
1 small dark chocolate heart
Powdered sugar
Small strawberries, sliced into 4 slices

Cut 10-inch cake into 10 servings. Place one slice in middle of dessert plate. Place dollop of whipped cream on top of cake with spoon. Pour hot fudge over top of cake to form 2 pools on either side of cake. Place sliced strawberries on right pool to appear as if cascading down from whipped cream.

Place small white chocolate heart and large dark chocolate heart in whipped cream and one small dark chocolate heart and 2 small white chocolate hearts on strawberries. Dust cake and entire center of plate lightly with powdered sugar.